cruffins

The cruffin is a cross between a croissant and a muffin. It is essentially a muffin that&#039;s made out of croissant dough and filled with various fillings and flavours. I prefer ground nuts, cinnamon and sugar.

Heavenly Cruffin Recipe

g yeast (dry *)

230 ml yoghurt (1 cup) (or buttermilk (room temperature))

500 ml milk (2.11 cups)

ml browned butter ((keep 6-8 tbsp aside))

lemon

tsp salt

vanilla powder

sugar

tbsp browned butter (3 fl oz)

cinnamon powder (Ceylon organic (the best))

sugar sugar

Prepare a round loose bottom tin (18-20cm -8-10 in) by greasing and placing parchment paper on the bottom.

Take a cup or a mug out and place the yeast in with 1/4 cup of lukewarm water and a tablespoon of sugar. Mix well until the sugar and yeast have dissolved. Set aside for 10-15 minutes until this starts to bubble up.

Place the spelt flour into a larger glass bowl (you may sieve it but it is not a must) and make a well in the middle of it. Pour in the yeast sugar and water mixture into the well. Add the remaining ingredients apart from the browned sugar.

Knead the dough gently and after 10-12 minutes of kneading, add the browned or the melted butter whilst you carry on energetically kneading the dough. You may do this using a free-standing mixer like Kitchen Aid.

Form a ball with the dough, place it into a glass bowl and cover with cling film or a clean kitchen towel. Place in a nice warm corner of the kitchen, a sunny one will be a real bonus as this will prove nicely.

Allow it to prove for at least one hour if warm or two hours if your kitchen isn&#39;t so warm.

Once prooving has been done, split the dough into two equal parts. Set one aside. Roll out one part into a sheet using the rolling pin. Make it as thin as you possibly can.

With the help of a brush, brush uniformly half of the browned butter on the dough sheet, sprinkle some cinnamon powder, half of the cane sugar (50g) and roll as tight as you possibly can.

With the help of a knife, cut the cruffin roll into two leaving the starting end uncut. start rolling it from one end and finish at the other end.

Place the first cruffin roll into the prepared tin. Sprinkle some toasted walnuts over and also in between when you roll it if you wish.

Repeat the exact process with the second part of the dough making it into a second roll. Place over the first roll.

Allow it to rest and prove again for at least 40 minutes depending on how warm your kitchen is, let it rest until has almost doubled in size.  Eggwash before placing in the oven and sprinkle some more walnuts if you wish.

Heat the oven for 20 minutes before placing the cruffin in the oven. The oven has to be fairly hot when the cruffin goes in for baking.

Bake for 5-7 minutes at 200°C/400°F and then lower the temperature to 180°C/350°F for approximately 40 minutes. Di the toothpick test and if this comes out clean your cruffin is ready. It should be pretty nice and browned too.

Take out of the oven, remove from the tin pretty much immediately and place on a cooling rack. Dust with some icing sugar and serve.

Perfect butter, flaky pastry with jam filling. Like the other viennoiserie products, the process is at least 2 days to make cruffins from the beginning

Cruffins Recipe

bread flour

g sugar

g salt

g yeast

milk

water

unsalted butter

raspberry/strawberry jam

Pastry dough: in the mixing bowl, place all the ingredients and bring to the mixer with dough hook attachment. Give them 12 minutes mixed on slow speed until the dough reaches approx 80% gluten development. Now cover it well and chill it overnight.

Butter sheet: Roll out the butter into a 13cm(5in) square book sheet, then place it in the refrigerator until you are ready to use.

Insert butter: The following day in the morning, first take the butter sheet out of the refrigerator with the cold dough. Roll out the dough into a rectangle 13 x 26cm ( 5 x 10in).  Then place the butter sheet in the middle (butter should be soft and pliable), fold the left and right third of the dough over the butter.

1st and 2nd fold: Roll the dough again so that the length is triple the width. Fold over the right third and the left third of the dough to the center, as if folding a business letter or a single turn. Roll out the dough to a rectangle as much as you can help a little bit. Chill it in the refrigerator, perform 1 more single turn, and chill it again for another 1 hour.

Final cut: last time, roll out the dough into a rectangle sheet 20 x 40cm (8 x 16in).  Divide and cut 12 equal strips, then leave them to rest in the refrigerator for 30 minutes.

Make a proof box: utilize the oven, place a hot boiling water tray at the bottom. After 30 to 40 minutes, once the temperature drops down to 28C (82F), it is ready to use for proofing.

Cruffin shaping: using 2 cold-relax strips to start with. Trim off the heads with a knife so that they are equal in length. Roll 2 strips to each other, stretching and tucking the end pastries into the center to form the bottom. Dipping your finger from the top straight to the bottom before placing a shaped cruffin to their mold.

Proofing and baking: place the cruffin tray in the ready proof box for approximately 2.5 to 3 hours until puffed and triple in size. Take the tray out, turn the oven to 180C (356F), wait for the heat to be ready. Bake for around 20 minutes or until the cruffins are golden-brown. As fast as you can to remove them out of the mold.

Cruffin assemble: Roll them over the granulated sugar once the cruffins are still warm. Then with the jam in the piping bag to fill the cruffins before serving.

The cruffins you have been searching for, it is simple to make cruffins at home. Step by step to make butter pastry with 2 single folds and how to shape, proof, bake and decorate cruffins.

Cruffin mold: amzn.to/3sVq1Wv
Rolling pin: amzn.to/3pOO07K

*Recipe:
260 g flour
25 g white sugar
5 g salt
5 g yeast
70 g milk
70 g water
25 g unsalted butter
125 g unsalted butter
400 g white sugar
Raspberry jam (35g each)

Detailed recipe: https://chillthebread.com/cruffins-recipe

#ASMR #Chillthebread #Cruffins

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Cruffins Recipe [Croissant + Muffin]

These Cinnamon Sugar Cruffins are super easy to make and absolutely delicious! Filled with cinnamon sugar, these are sure to satisfy your morning sweet tooth.

Cinnamon Sugar Cruffins

crescent roll dough

butter

Tbsp sugar

Tbsp light brown sugar

cinnamon

Tbsp flour (for rolling)

Preheat

Roll Dough

Open both cans of croissants and roll them out on a floured surface. Make sure the perforations are no longer there.

Mix Filling

In a small bowl, combine sugar, brown sugar, and cinnamon.

Add Filling

Spread a small amount of the melted butter on one layer of croissant dough. Sprinkle with half of the sugar mixture.

Layer Dough

Top with the second layer of croissant dough.

Roll

Slice the dough into long strips. Roll each strip up, similar to a cinnamon roll.

Dip each roll into the remaining butter and cinnamon sugar mixture.

Prep

Place each roll in a prepared muffin tin. (I sprayed each with cooking spray.)

Bake

Bake for approximately 20 minutes or until the cruffins are golden brown.

Cool

Remove and let cool slightly before serving.

Garlic Butter Cruffins, flaky dinner rolls that start with crescent roll dough with layers slathered with garlic herb butter!

Garlic Butter Cruffins with Crescent Roll Dough

tubes refrigerated crescent roll sheets*

container (1/3 cup) garlic parmesan butter*

Preheat oven to 375F degrees.

Lightly spray 8 muffin cups with cooking spray. Do not spray the empty ones if using muffin pans with more than 8 cups/tins/

Working with one dough sheet at a time, carefully unroll the sheet on your counter and lightly roll out or very gently stretch to a 16x10-inch rectangle. I did not need any flour on the surface but it&#39;s possible it might be needed if your room is warm.

Spread about one third of the butter mixture over the sheet, all the way to the edges. Starting at the long side of the dough, roll it into a log. Pinch the seams together on the long side.

Cut the log in half crosswise, creating two shorter logs. Cut the logs in half lengthwise, creating four sections.

With the cut side up, roll one section carefully up like a cinnamon roll, tucking the end into the top of the cut sides. Place it in a lightly greased muffin pan. Repeat this procedure with the remaining sections, then with the remaining dough sheet and one third of the butter.

Brush the tops of the rolls with the remaining butter before or after baking. You can also melt the butter to brush it on.

Bake for 12 minutes or until golden brown.

Yield: 8 cruffin rolls.

This Cruffin recipe takes just 30 minutes to make! Savor that crisp crust, soft and buttery center, and chocolatey peppermint flavors!

Easy Cruffins Recipe (Peppermint White Chocolate Cruffin)

refrigerated croissant sheets (2 8 ounce tubes)

unsalted butter (melted)

white chocolate chips (divided)

peppermint extract (divided)

all-purpose flour (for your work surface)

coconut oil

Holiday sprinkles

Preheat the oven: Start by preheating your oven to 350°F (175°C).

Prepare the croissant dough: Open both cans of croissants and lay them out on a floured countertop or board. Press the edges of the perforations together to eliminate any visible seams.

Create the white chocolate layer: In a small microwave-safe bowl, melt ½ cup of white chocolate chips with ½ teaspoon of peppermint extract.

Assemble the layers: Spread the melted chocolate over one layer of croissant dough. Top with the second layer of croissant dough.

Slice and roll: Slice the dough into long strips, approximately 1 inch wide. You should be able to make about 8 rolls with this recipe. Roll each strip up, similar to a cinnamon roll.

Brush with butter: Brush the top of each roll with melted butter.

Arrange in muffin tin: Place each roll into a prepared muffin tin.

Bake until golden: Bake for about 20 minutes or until they turn a lovely golden brown.

Prepare the drizzle: While they are baking, melt the remaining ½ cup of white chocolate chips with ½ teaspoon peppermint extract and 1 teaspoon coconut oil. The coconut oil will make it smoother for drizzling.

Drizzle and decorate: Remove the cruffins from the oven and let them cool slightly. Drizzle with the melted chocolate and top with holiday sprinkles.

these were delicious and the kiddos loved them!!

Easy cinnamon Cruffins are a wonderful breakfast or even a special treat for a special occasion. Made with crescent dough, and so good.

Easy Cinnamon Cruffins

(8 ounce) tubes refrigerated crescent rolls sheets

Preheat oven to 350 degrees.

Prepare a standard muffin pan by spraying with...

Prepare a standard muffin pan by spraying with cooking spray.

On a lightly floured work surface, rollout each...

On a lightly floured work surface, rollout each tube of dough to a 12" x 16" rectangle. If you use the regular crescents make sure that you pinch the seams together.

Brush 3 Tablespoons of softened butter evenly over...

Brush 3 Tablespoons of softened butter evenly over each sheet of dough.

In a small bowl, stir together sugar and...

In a small bowl, stir together sugar and cinnamon.

Using 1/4 cup of the cinnamon sugar mixture,...

Using 1/4 cup of the cinnamon sugar mixture, sprinkle it on each of your dough sheets.

With the back of a spoon, or with...

With the back of a spoon, or with your hand, press the sugar mixture into the dough, and then tightly roll it up into a log. If your dough ends are not even, pat them toward the center of the cruffin to even them out.

Next cut the log in half, making two...

Next cut the log in half, making two shorter logs.

Cut each of the shorter logs in half...

Cut each of the shorter logs in half lengthwise, making four sections.

Then do the same with the other two...

Then do the same with the other two dough sheets, making 12 sections.

Working one section of dough at a time,...

Working one section of dough at a time, layer side facing out, roll the dough up your finger, ever so lightly into a spiral. Carefully remove the spiral from your finger and push into a ball. Tuck the end piece into the top of the muffin and place it into the prepared muffin tin.

Repeat with the remaining pieces.

Bake them for 18-20 minutes, or until golden...

Bake them for 18-20 minutes, or until golden brown.

Remove from the oven and roll each cruffin...

Remove from the oven and roll each cruffin in the remaining cinnamon and sugar mixture.

These Chocolate Chip Sourdough Cruffins (a croissant baked in the shape of a muffin) are light, perfectly flaky, and filled with delicious melty chocolate chips in every bite.

Chocolate Chip Sourdough Cruffins

605 g all-purpose flour (plus more for dusting)

g kosher salt

sourdough starter

water (at room temperature)

120 g whole milk (at room temperature)

60 g mini chocolate chips ((I recommend Enjoy Life))

dry yeast (0.2%)

unsalted butter (84-86% butterfat) (I used Kerrygold)

Mix the dough: In the bowl of a stand mixer add the flour, water, salt, sugar, milk, sourdough starter, water, and optional active dry yeast. Mix on low speed with the dough hook attachment for 1 minute. Add the softened butter and chocolate chips and continue mixing, scraping down the sides as needed, until a smooth dough forms (about 3-4 minutes).

First Rise: Shape the dough into a ball and place in a bowl, cover, and let rise at room temperature for 3-4 hours. Once your dough has increased in volume by roughly 1.5x, transfer it to the fridge for 4 - 12 hours.

Prepare the butter block:  Here’s a great video of Claire Saffitz showing you how to make a butter block. Lay out a large sheet of parchment paper. Place your sticks of butter next to each other in the center of the paper, then fold the sides of the parchment over to fully enclose the butter. Flip over the parchment paper so the folded sides are against the table. Using a rolling pin, lightly beat the butter into a ½’’ thick layer. Remove the butter from the parchment paper, and re-wrap the butter, measuring the parchment paper so that it forms an 8’’ square. Your ½’’ butter layer should be smaller than the 8’’ parchment paper square at this point. Fip the packet over so the folds are against the table and beat the butter into an 8’’ by 8’’ square. Eventually, it will be easy to roll the butter with your rolling put to fill out the edges of the parchment paper and get a clean square shape. Be sure to remove any air bubbles. Place the butter block in the fridge to firm up.

Day 1: Prepare the Cruffin Dough (Detrempe)

Prepare the dough for laminating: Remove the dough from fridge and place on a floured work surface. With your hand, deflate the dough and form the dough into a square. Wrap the dough in plastic wrap on all sides. Using your rolling pin, roll the dough into a flat 8’’ x 8’’ square. Place the wrapped dough in the freezer for 20 minutes.

Roll the dough: Place the dough on a lightly floured surface and roll it out into a 16’’ x 8’’ rectangle. We want to maintain the 8’’ width while lengthening the dough to be 16’’ (this way it’s twice as long as the butter block).

Lock in the Butter: Place the butter in the center of the dough and peel off the parchment paper. The butter block should be aligned with the sides of the dough, with an equal amount of dough overhanging at the top and the bottom. Fold the overhanging sides of dough over the butter so that the 2 sides meet in the middle. If the sides don’t meet, gently tug at the edges until you seal together both sides of dough. Now pinch in the sides of the dough to fully enclose the butter. Video: Locking in the butter.

First turn (book fold): Rotate your dough so that the seam is vertical. Roll the dough lengthwise to create a 24’’ long sheet that is ¼’’ - ½’’ thick. With a knife or dough cutter, trim the shorter ends of your rectangle so that you have a clean 24’’ long rectangle that is straight on all 4 sides. Take hold of the shorter edge of the rectangle that’s farthest from you and fold it towards the center, lining up the edges. Press down lightly to make sure the dough sticks together. Do the same with the opposite side, leaving a small ⅛-inch gap between the edges in the middle. Next, fold the entire dough in half along this gap, bringing the top half down over the bottom half. At this point, you should have a rectangular packet of dough, also known as a “book,” with four layers. This technique is called the “first turn” or “book fold” and it effectively quadruples the butter layers within the dough. Video: First Turn – Book Fold.

Rest the dough: Wrap the dough tightly in plastic wrap and freezer for 15 minutes, then refrigerate for 1 hour.

Simple turn (second turn): Let the dough sit at room temperature for about 5 minutes. Lightly flour work surface. Beat and roll the dough out, creating a long, narrow slab about ⅜-inch thick. Fold the dough into thirds. This technique, called a &quot;simple turn,&quot; triples the layers of dough. Gently press to help the layers stick together. Wrap the dough tightly in plastic again, freeze it for 15 minutes, then refrigerate for 1 hour. Video: Simple Turn.

Pre-shape the dough: Remove the dough from the fridge and let sit at room temperature for a few minutes. Place it on a light floured work surace and roll out into a 20’’ by 12’’ slab.  Wrap the dough tightly in plastic, and lay it on a baking sheet. Freeze for 20 minutes, then refrigerate overnight, between 8 and 12 hours.

Day 2: Laminating The Dough

Slice the dough: Remove the dough from the fridge and let rest at room temperature for about 5 minutes. Unwrap the dough and place on a very lightly floured surface. If necessary, roll it out out again to 20 by 12 inches. Carefully dust off any extra flour with a pastry brush. Use a wheel cutter or a knife and a ruler to trim any uneven edges so that the dough forms a clean rectangle. With a ruler and a knife or wheel cutter, slice the dough, lengthwise, down the center of the rectangle, so that you have 2 slabs that measure 20’’ x 6’’ each. Now, using the ruler again, slice the dough vertically into 1’’ wide pieces so you end up with roughly thirty-eight 1’’ x 6’’ rectangles. Video: Cruffin Shaping.

Rest the dough: Place the portioned strips onto a parchment-lined baking sheet. Layer parchment on top of the first layer and continue stacking until pieces are on the tray, with a layer of parchment paper between each stack. Cover with plastic wrap and transfer to the refrigerator for 30 minutes.

Shape the cruffins: Take one strip and lay it flat on your work surface. Place a second strip and lay it flat on top of the first strip so that there is ½’’ gap at the top, and ½ overhanging at the bottom. Pinch together the tip of the strips at the top and roll slightly, about ½ inch down. Using your fingers, roll the 2 pieces to form a spiral. Place the formed spiral on the table and pull the loose ends of each strip up and up over and press down on the top of the spiral to cover it. Using the palms of your hands, gently round the dough a few times to tighten the shape. Place the shaped cruffin, seam side down, inside your muffin tin or popover tray, and use your finger to poke a hole in the cneter. Repeat this process for all of the remaining strips. Video: Cruffin shaping process.

Proof the cruffins: There are 2 options for this step. Regardless of which method you choose it’s important not to rush this step.Option 1. Room Temperature Proof: Proof at room temperature for 4-6 hours until the croissants are jiggly to the touch and have nearly doubled in size.Option 2. Faster Proof with Steam: Proof for 2-3 hours at 70-75f by using a proofing box, counter top oven with a proof setting, or placing a tray of water in the oven to create steam.

Bake the Cruffins: Before baking, gently place a few mini chocolate chips on the top of each muffin. Preheat your oven to 375°F. Bake for 15 minutes, rotate the sheets, and bake for an additional 10-15 minutes until deep golden brown. Cool completely on baking sheets.

Serve and Enjoy!

Day 3: Shaping and Baking

Buttery and flaky croissant dough gets twisted up with a generous dose of cinnamon-sugar and baked in a muffin pan, combining two tasty treats into one incredible hybrid: croissants + muffins = cruffins. Bakery cruffins are usually taller than this homemade version because they’re baked in deeper pans, such as popover pans. Since many home bakers don’t have popover pans, this recipe is designed for a standard muffin pan.

Homemade Cruffins

cup (240 milliliters) whole milk, warmed to about 110°F (43°C)

(7 grams) instant or active dry yeast (1 standard packet)

Tablespoons (38 grams) granulated sugar

Tablespoons (43 grams) unsalted

(375 grams) all-purpose flour

salt

Tablespoon all-purpose flour

(150 grams) granulated sugar

fillings: 6 Tablespoons Nutella, jam, lemon curd, or pastry cream

Preliminary notes

Use the step-by-step photos as visuals before you begin. Read the recipe instructions and notes before beginning. Make room in the refrigerator for your baking sheet for steps 6–10.

Prepare the dough

Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*

Add the butter, 2 cups (250g) of flour, and the salt. Beat on medium speed for 2 minutes, stopping and scraping down the bowl as needed to help the mixture combine. There may still be chunks of butter—that&#8217;s ok. Add the remaining 1 cup (125g) of flour, scrape down the bowl as needed, and beat on low speed until a soft dough forms and pulls away from the sides of the bowl. Dough will be soft, but not overly sticky. Beat in 2 more Tablespoons of flour if dough seems very sticky. Avoid adding more flour than you need.

Knead the dough

 Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.

1st rise

Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides of the dough in the oil. Tightly cover the bowl and allow the dough to rise in a relatively warm environment for around 2 hours or until nearly double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

Flatten dough

Gently punch down the dough to release the air. Place dough on a lightly floured silicone baking mat&#8211; or parchment paper-lined baking sheet. (I highly recommend a silicone baking mat because you can roll the dough out in the next steps directly on top and it won’t slide all over the counter.) Gently flatten the dough out into a 10&#215;14-inch (25x36cm) rectangle using lightly floured hands to carefully stretch, but not tear, the dough. (You could also use a floured rolling pin.) Lightly cover and place the entire baking sheet in the refrigerator, and allow the covered dough to rest and chill for 20 minutes. Do not extend this time.

Meanwhile, prepare for lamination

Make sure the butter is slightly softened but still cool—between 60–64°F (15–18°C) is ideal. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and 1 Tablespoon flour together until completely combined. It&#8217;s important to note the following 3 tips before you begin laminating: (1) Have a bowl of flour at hand to continually flour your surface and rolling pin as needed. If the dough tears and butter is exposed, sprinkle the exposed butter with flour. (2) If the dough is impossible to roll, try flipping it over. If it&#8217;s still impossible to roll, cover and let it rest for 5 minutes before trying again, to let the gluten relax. (3) Do not extend the refrigeration times, because the folded dough will begin to over-expand, and it will also become very difficult to roll out.

1st lamination

Remove dough from the refrigerator and set the baking sheet aside. I like to keep the dough on the silicone baking mat when I’m rolling it because the mat is nonstick. Working with the longer (14-inch) edge in front of you, spread the beaten butter down the center of the dough, covering the center third of the dough. Fold one dough edge over on top of butter, and fold other edge on top of that (like folding a business letter). Pinch/seal the two short ends to enclose butter inside. Rotate dough so the long edge is horizontally in front of you. Lightly flour the top of the folded dough and, using a lightly floured rolling pin, roll out to a 9&#215;12-inch (23x30cm) rectangle. Fold dough edges over on top like folding a business letter. Cover dough, place back on baking sheet, and refrigerate 20 minutes. Do not extend this time.

2nd lamination

Remove dough from the refrigerator and set baking sheet aside. Rotate dough so the long edge is horizontally in front of you. Lightly flour the top of the folded dough and, using a lightly floured rolling pin, roll out to a 9&#215;12-inch (23x30cm) rectangle. Fold dough edges over on top like folding a business letter. Rotate dough horizontally and repeat rolling out to 9&#215;12 inches and folding like a business letter. Cover dough, place back on baking sheet, and refrigerate 20 minutes. 

3rd lamination

 Remove dough from the refrigerator and set baking sheet aside. Rotate dough so the long edge is horizontally in front of you. Lightly flour the top of the folded dough and, using a lightly floured rolling pin, roll out to a 9&#215;12-inch (23x30cm) rectangle. Fold dough edges over on top like folding a business letter. Rotate dough horizontally and repeat rolling out to 9&#215;12 inches and folding like a business letter. Cover dough, place back on baking sheet, and refrigerate 20 minutes. 

Shape &amp; fill

Lightly grease a standard 12-cup muffin pan. In a medium bowl, mix together the sugar and cinnamon. Remove dough from the refrigerator and set baking sheet aside. Place the chilled dough on a cutting board and cut into 3 even rolls. (You can also cut the dough into thirds right on the silicone baking mat, but make sure you are not using a super sharp knife on your baking mat—I use a bench scraper.)

(Note: this step can get messy!) Lightly flour your work surface and rolling pin. Working with one portion of dough at a time, roll out to an 8&#215;12-inch rectangle. If it keeps shrinking back as you try to roll it out, let it rest for 5 minutes and then try again. It will eventually relax enough to get to 12 inches in length. Sprinkle evenly with 2 Tablespoons of cinnamon-sugar, and use the back of a spoon or a spatula to press it down into the dough. With a pizza cutter or sharp knife, cut 12 1-inch strips of dough. You can mark them out first with a ruler/measuring tape and a knife. Working with 3 strips at a time, layer them on top of one another. Roll them up together in a spiral and tuck the ends underneath. Place in one cup of the prepared muffin pan. Repeat this step with the remaining 2 portions of dough to get 12 cruffins.

Cover cruffins lightly and allow to rise for 1 hour, until puffy. 

Top 9 cruffins recipes from across the web

The most viewed cruffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Heavenly Cruffin Recipe

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Top 9 cruffins recipes from across the web

The most viewed cruffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Heavenly Cruffin Recipe

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Garlic Butter Cruffins with Crescen...

Easy Cruffins Recipe (Peppermint Wh...

Easy Cinnamon Cruffins

Chocolate Chip Sourdough Cruffins

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The most viewed cruffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine